Roast Beef Tenderloin With Port-Mushroom Sauce

beef-tenderloin-mushroom-sauce Recipe

Photo: Tina Rupp; Styling: Renata Chaplynsky

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.  This elegant beef recipe is an ideal choice for entertaining. 

Yield:

8 servings (serving size: 2 slices beef and 1/4 cup sauce)

Nutritional Information

Calories 349
Fat 22 g
Satfat 9 g
Monofat 9 g
Polyfat 1 g
Protein 28 g
Carbohydrate 5 g
Fiber 0.0 g
Cholesterol 93 mg
Iron 4 mg
Sodium 250 mg
Calcium 25 mg

Ingredients

2 teaspoons dried thyme
6 garlic cloves, minced
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 teaspoons butter
12 ounces sliced cremini mushrooms
1 cup less-sodium beef broth
1/2 cup port or other sweet red wine
2 teaspoons cornstarch
2 tablespoons water

Preparation

1. Preheat oven to 350°.

2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.

3. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).

4. Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.

5. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

Our expert's wine pick: The beef is perfect with Montevina Terra d'Oro Zinfandel ($18) from California. Its spice echoes the peppery thyme flavor. Tip: Most guests drink about 2 glasses of wine, and there are 4 glasses per bottle. So if 8 people are coming, you'll need at least 4 bottles of wine. Get a few extra, just in case. --Andrea Immer Robinson